Smokey Chipotle Orange Barbecue Sauce Food

BIRD'S ORANGE CHIPOTLE BBQ SAUCE

Steps:

• Using a small food processor or an immulsion blender, mix all ingredients well. Simmer over low heat in a small saucepan until reduced and thickened to your liking, about 20-30 minutes.
• Grill chicken, pork, ribs, or even burgers. Brush with sauce the last 5-10 minutes of cooking.

SMOKEY CHIPOTLE ORANGE BARBECUE SAUCE

Steps:

• Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
• Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
• Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
• This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

SMOKY ORANGE BARBECUE CHICKEN SANDWICHES

Steps:

• Preheat a grill pan or griddle pan over medium high heat.
• Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
• Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
• To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
• Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
• Preparation time: 15 minutes
• Cooking time: 5 minutes
• Ease of preparation: easy
• In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
• Preheat oven to 425 degrees F.
• Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
• Preparation time: 5 to 10 minutes
• Cooking time: 15 minutes
• Ease of preparation: easy

SWEET AND SMOKY BARBEQUE SAUCE

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

HONEY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
• Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
• Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.

CHIPOTLE BBQ SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.